Directions

Set a multi-cooker to the "white rice" program and add the olive oil. *(see note below) When it is hot, add the onion, garlic and crushed red pepper. Cook, stirring occasionally, until the onion is soft and has begun to caramelize, 6 to 8 minutes. Add the vermouth and cook until it is reduced by half, 3 to 4 minutes. Add the tomatoes, bay leaf, basil, oregano, and thyme. Close the lid and bring the sauce to a simmer. Cook until the tomatoes have melted into the sauce and it has thickened, about 1 hour.

Remove the bay leaf, mix in the heavy cream and Parmesan, and turn off the multi-cooker. The sauce can be left slightly chunky or it can be pureed in a blender until smooth. The sauce can be used immediately, refrigerated for up to 2 weeks, or frozen for up to 3 months.
*Note: If you do not own a multi-cooker, this sauce can be cooked on the stove top in a heavy-bottomed nonreactive saucepan. Times may need to be adjusted slightly.